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Showing posts with label Cupcakes & Muffins. Show all posts

Wheat Free Sponge Cupcakes

 
Another sponge cake recipe that I have kept for a long time after seeing Happy Flour post.  Recently I came across the similar recipe of Ann [Anncoo Journal] which prompted me to bake these.  Li Ying baked the sponge cake in cupcake liners while Ann used an 8 inch round baking tin.
Since I don't have an 8 inch pan, I followed Li Ying using cupcake liners and I managed to get 20 cupcakes.  As sponge cakes can be quite bland, so for some of the cakes, I used crumble topping and some I used meat floss as filling and topping.

Verdict - soft, fluffy and not too sweet.
Ingredients
[makes 20 cupcakes]
3 large eggs 
2 tsp vanilla essence
85 gm caster sugar
110 gm corn flour - sifted twice
  1. Preheat oven to 180 degrees C.   Line muffin tray with paper liners.  If using baking tin - grease with butter the sides a 20 cm/8 inch round cake pan and line base with baking paper. 
  2. Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions at medium speed. 
  3. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula. 
  4. If using baking tin - pour mixture into pan and spread evenly, bake for about 20 minutes or skewer inserted into the cake comes out clean. 
  5. If using cupcake liners - scoop batter into liners until 90% full, sprinkle crumble topping or scoop a little batter into liners, fill in meat floss and top up with some batter until 90% full.
  6. Bake in preheated oven on middle rack for 20 minutes.
  7. Turn sponge cake onto a wire rack to cool. 

    Wheat Free Sponge Cake with Crumble Toppings

    Wheat Free Sponge Cupcakes with Meat Floss Filling
    This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
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    Steamed Sweet Potato Fatt Koh

     
    I have seen the recipe for Steamed Sweet Potato Fatt Koh by Florence long ago and wanted to try these steamed cakes.  Finally I did it just a few days ago for 'Pai Pai' [Hungry Ghost Festival in Penang].
    Verdict - Soft, fluffy and smiling fatt koh.  Best to serve within a day as the cake top will be a little moist.  The fatt koh is dense as sweet potato is used.
    Anyway, I know there are many workable recipes of steamed sweet potato fatt koh and I will definitely by trying them to share with you all.  Hope you won't get tired of looking at the same kind of steamed kuih but this is still better than for my family members who have to eat steamed cakes again and again.  No problem if they are good but what if they aren't..... Pity them.  My mum says it's good, soft, spongy and chewy.
    Just one point to remember when steaming this cake - MAKE SURE WATER VAPOUR FROM THE STEAMER DOESN'T DRIP ONTO THE CAKES.  The cake isn't going to rise or smile beautifully.  Another mistake I made here that resulted in the fatt koh didn't rise or crack as beautifully as Florence's cos' I forgotten to follow Step 5, that is to rest the batter for 15-25 minutes before steaming.

    Recipe Source - Do What I Like [slightly modified]
    Ingredients
    [makes 8-9 pieces]
    A) 50 gm plain flour
         75 ml water 
         1 tsp yeast
    B) 200 gm steamed sweet potato
          130 ml coconut milk
          60 ml water 
          1 egg - lightly beaten
          100-120 gm brown sugar/red sugar [I used brown sugar]
          pinch of salt
    C) 200 gm plain flour
          2 tsp double action baking powder



    1. Mix [A] and leave aside to proof for 30 minutes.
    2. Blend [B] in a blender till smooth.
    3. Put [A] a third at a time into [B] and mix till well-blended.
    4. Sieve [C] into the batter a third at a time and use a hand whisk to mix till lump free.  Use a rubber spatula to scrap the sides and bottom of bowl to ensure the batter is well mixed.
    5. Pour batter into paper cups till about 80% full and rest for 15 - 25 minutes.
    6. Steam on high heat for 20 minutes.  Make sure water vapour does not drip onto cake.
    7. Remove to cool on wire rack.  Serve.

    This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
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    French Style Sponge Cupcake (法试海绵小蛋糕)


    Finally I baked these after keeping the recipe in my 'Must Bake' folder for a long, long time.  There was no urgency to bake when I saw that the recipe yields only 6 cupcakes after all the trouble.  Actually how many you can get depends on the paper cases you are using.  I managed to get 10 pieces with these cup cases [have to make use of these cos' my sister bought for me about 1000 pieces last Hari Raya].
    Like Li Ying said, these cupcakes are soft and irresistible.  Moreover, it's 'fat-free' and not too sweet. You can also add various toppings [dessicated coconut, choc-chips, grated cheese and icing etc] to these cupcakes.  Here, I used almond flakes and I prefer a 'healthier' version.
    Recipe Source - '孟老师的100道小蛋糕' and tested and shared by Happy Flour
    Ingredients
    [makes 10 cupcakes]
    2 egg yolks
    30 gm castor sugar [2 tbsp]
    1/2 -1 tsp vanilla essence
    2 egg whites
    15 gm castor sugar [1 tbsp]
    30 gm cake flour [3 tbsp]
    20 gm cornflour
    adequate amount of almond flakes/nibs/dessicated coconut/grated cheese [anyone of your choice]


    1. Preheat oven at 175 degrees C.
    2. Sift flour and cornflour together, set aside.
    3. Separate eggs into 2 mixing bowls.
    4. With a hand whisk, whisk egg yolks, sugar and vanilla essence until sugar dissolves.  Set aside.
    5. Use a cake mixer, whisk egg whites till frothy, gradually add in sugar and whisk till stiff peaks form.
    6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
    7. The fold in 1/2 portion of the remaining meringue followed by 1/2 portion of the sifted flour, mix well and repeat the same for the remaining meringue and flour.
    8. Pour batter into a piping bag, pipe batter into cupcake cases till 80% full. Sprinkle some almond flakes or nibs on top of batter.
    9. Bake in preheated oven for 15-18 minutes.
    10. Remove cakes from oven to cool on wire rack.


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    This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
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